A GREAT LENTEN MEAL: CLASSIC GREEK BEAN SOUP – FASSOLATHA
This Greek bean soup is tasty and filling. Its a great healthy recipe to use when you want a break from a meat meal. The health aspects with beans and legumes are well known, from high fiber to full of vitamins.
Prep Time : 30 min
Cook Time : 90 min
Ready Time : 2 hour, 0 min
Servings: 6
Ingredients
1/3 cup Extra virgin olive oil
3 Medium onions, halved and cut into thin slices
1 Chili pepper, seeded and chopped
2 Celery ribs, trimmed and chopped (with leaves)
2 Large carrots, peeled, cut in half lengthwise, and then into 1/4-inch half-moon slices
1/2 lb Medium-sized white beans, such as cannellini, soaked overnight or according to package directions
6 cups Water
1 Large bay leaf
1 Medium size can of chopped tomatoes
1 tbsp SpicyGreek® Vegetable Blend
1/3 cup Fresh parsley, finely chopped
3 tbsps Fresh lemon juice
Directions
Heat 3 tablespoons of olive oil in a large soup pot and saute the onions and chopped chili pepper over medium-low heat, stirring until the onions begin to caramelize, 10-20 minutes. Add the celery and carrots and continue to cook for another 10 to 15 minutes, stirring occasionally.
Add the beans to the pot, toss to coat, and pour in the water and add the bay leaf. Bring to a boil over high heat, then reduce to a simmer, partially covered for about 1 1/2 to 2 hours, or until the beans are completely soft.
About 1 hour after the beans begin to simmer, add the tomatoes. Ten minutes before removing from the heat, add the parsley and season with SpicyGreek® Vegetable Blend. When the beans are done, pour in the remaining olive oil and lemon juice. Serve hot!
